You’ll be amazed at how many ways you can enjoy this classic comfort-food recipe!
There was a time when I thought eating cabbage was a punishment. I can’t remember why now because I truly love corned beef and cabbage. It must have been one of those weird childhood things. Today, devouring those tender cabbage leaves is a treat I look forward to with relish.
The first time I made this corned beef and cabbage recipe, I thought it would be difficult because it takes a considerable amount of time. The truth is that it really is easy, as long as you have the patience to let the meat simmer. Prepping the vegetables is the easy part and takes only a few minutes.
Here’s the most important thing you need to know about making this dish for the first time: Don’t overcook the corned beef before slicing it. It’s virtually impossible to slice overcooked corned beef or brisket without it falling apart into shreds. While that’s not necessarily a bad thing if you plan to use the meat in other recipes, it’s not ideal for achieving nice, uniform slices. I’ve learned that slicing the meat before it’s completely done works best. It’ll cook a bit more when you return it to the pot.
One of the best things about this dish is how it fills your home with gorgeous aromas. That slow-cooking beef mingles with the slight bitterness of the cabbage to create mouthwatering scents. And the flavors really deliver! You get a savory, earthy, slightly tangy experience in every deeply satisfying bite.
Making the most of leftover corned beef and cabbage
Where do I begin with all the ways I use leftover corned beef and cabbage? Let’s start with the corned beef, which you can use to make Reuben Egg Rolls or sandwiches. A Reuben sandwich features sliced corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread. Grill the sandwich to toast the bread and melt the cheese. A Rachel sandwich is similar but with pastrami instead of corned beef and coleslaw subbing in for the sauerkraut. Of course, my all-time favorite is corned beef hash, and you can use this recipe for Who-Hash to make it, swapping the roast beef with corned beef.
There are also many ways to use leftover cabbage, including in what I consider The Best Cabbage Soup Recipe. Simply chop the cabbage and add it to the pot during the last 10 minutes of cooking to warm it through. You can also slice the cabbage and use it in this Cabbage Stir-Fry. Finally, fry your leftover cabbage and potatoes in olive oil, as in this recipe for Fried Cabbage And Potatoes, omitting the broth or water at the end, since the veggies are already cooked. Use your leftover potatoes in this recipe for Irish Boxty.
How do I store leftovers?
Allow leftover corned beef and cabbage to cool slightly, but do not leave it at room temp for more than 2 hours. Store the leftovers in an airtight container in the fridge for up to 4 days. You can freeze this dish for up to 3 months, but I recommend removing the potatoes first, as they tend to become mealy and mushy when frozen. It’s best to freeze the meat (and cabbage, if you like) separately. Reheat on the stovetop until steaming hot.
Serving suggestions
I like to serve corned beef and cabbage with Horseradish Sauce or whole-grain mustard, accompanied by some Bread Without Yeast or Potato Rolls. Add a Green Salad and some Pickled Cucumbers for a delicious meal. These Iced Oatmeal Cookies make the perfect dessert.
Ingredients
- 3 pounds corned beef brisket with spice packet
- 2 bay leaves
- 3 cups water or enough to barely cover the brisket
- 2 russet potatoes cut into 1-inch chunks
- 6 medium carrots peeled and cut into 1-1/2 inch pieces
- 1 small head green cabbage cut into wedges
- 1 medium yellow onion cut into wedges
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Rinse the corned beef brisket and pat it dry. Place the brisket fat-side up in a large Dutch oven along with the spice packet and bay leaves. Add enough water to just cover the meat. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- After simmering for about 2 1/2 to 3 hours, add the potatoes and carrots. Let them cook for 15 minutes before adding the cabbage wedges and onion. Continue to simmer for another 10 minutes until all vegetables are tender.
- Remove the brisket from the pot and let it rest for 10 minutes. Slice the meat against the grain. Return the sliced beef briefly to the pot to mix with the vegetables. Season with freshly ground black pepper as needed.
- Transfer the beef and vegetables to a serving platter. Enjoy warm, and consider offering a side of mustard if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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